This Thermomix® recipe for Autumnal Lentil Black Salsify Salad is ready in 1 h 5 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lentil black salsify salad is a real highlight in autumn! The combination of hearty lentils, slightly sweet black salsify and crunchy hazelnuts is simply unbeatable. I especially like to make it when I have guests because it can be prepared well and is always well received. The salad is vegetarian, rich in protein and fiber and tastes both warm and cold. If you like, you can add some smoked bacon - this gives the whole thing an additional, hearty note. An absolute favorite recipe of mine!

Ingredients (14 ingredients)

7 tbsp Red wine vinegar
1 tbsp Flour
250 g Black salsifies
to taste Salt
150 g Mountain lentils
2 piece Shallots
1 piece Carrot
1 Stange Leek
4 tbsp Olive oil
200 ml Vegetable broth
1 tsp Hot mustard
0.5 bunch Chives
40 g Hazelnuts
4 Scheiben Bacon

Preparation (8 steps)

Prepare and cook black salsifies

Thermomix® Setting

12 min/212°F/Speed 1 100

Add 1 liter water, 3 tbsp red wine vinegar and 1 tbsp flour to the mixing bowl and stir for 10 sec./speed 3. Peel, wash and cut the black salsifies into approx. 3 cm long pieces and add to the mixing bowl immediately. Then empty the mixing bowl and return the black salsifies to the mixing bowl with the prepared water-vinegar mixture. Cook for 12 min./100°C/speed 1. Then drain the black salsifies and let them drain.

720

Prepare lentils

Prepare the lentils according to the package instructions. Drain and rinse. (This step takes place outside the Thermomix).

Prepare and sauté the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel the shallots and add to the mixing bowl. Chop for 3 sec./speed 5. Peel the carrot, add to the mixing bowl and chop for 3 sec./speed 4. Quarter the leek, wash it, add it to the mixing bowl and chop for 3 sec./speed 4. Add 1 tbsp olive oil and sauté for 3 min./120°C/speed 1.

180

Add vegetable broth and simmer

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 200 ml vegetable broth to the mixing bowl and simmer for 5 min./100°C/speed 1.

300

Mix the salad

Place the steamed vegetables with black salsify, lentils, 4 tbsp red wine vinegar, 3 tbsp olive oil and 1 tsp hot mustard in a bowl and stir. (This step takes place outside the Thermomix).